It has been snowing here in Utah. We woke up to about 2 inches yesterday. My boys were so excited for the snow. I personally hate it! But cold snowy days are perfect for soup! And I am not going to lie to you when I say this is one of the best soups that I have ever had! I can’t believe how amazing this soup turned out! It was perfectly creamy and all of the flavors combined in this were incredible. Basil is one of my favorite herb. The basil, parmesan, and tomato soup was absolutely amazing. The best part is that the family loved it too! Especially my 10 year old. He said mom! This is so amazing and I can taste the parmesan in it! Little did he know that there were carrots, onion, and celery hidden inside. I couldn’t get enough of this soup. It became an instant favorite for our family. I served it with grilled cheese and it was perfect for a snowy cold day!

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Slow Cooker Tomato Basil Parmesan Soup

By: Alyssa Rivers

A creamy and delicious tomato basil parmesan soup that is perfect for the colder weather!

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Servings: 8 people

Ingredients 

1x2x3x

• ▢ 2 (14-ounce) cans of diced tomatoes, with the juice
• ▢ 1 cup finely diced carrots
• ▢ 1 cup finely diced onions
• ▢ 1 cup finely diced celery
• ▢ 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
• ▢ 1 tablespoon dry basil or ¼ cup fresh chopped basil
• ▢ 4 cups chicken broth
• ▢ ½ cup butter
• ▢ ½ cup flour
• ▢ 1 cup parmesan cheese
• ▢ 1½ cups half and half
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon pepper

Instructions 

• Add the canned tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to the slow cooker.
• Cover and cook on low for 5-6 hours until flavors are blended and vegetables are soft.
• About 30 minutes before the soup is ready prepare a roux. In a medium-sized pot, melt the butter over medium-low heat. Add the flour and whisk together until a paste forms.
• Slowly whisk in 3 cups of the soup. Once this mixture heats and starts to thicken then add this back to the slow cooker.
• Stir in the parmesan cheese, warmed half and half, and salt and pepper. Add additional oregano and basil, if needed.
• Cover and cook on low for another 30 minutes.
• You can also blend the soup in a blender at the very end to smooth the soup out if you would like.

Nutrition

Calories: 263kcalCarbohydrates: 13gProtein: 8gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 57mgSodium: 1068mgPotassium: 223mgFiber: 1gSugar: 4gVitamin A: 3363IUVitamin C: 3mgCalcium: 226mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Side Dish, Soup

Cuisine: American, Italian

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!